Swiss Chard Bundles Recipes

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SWISS-CHARD BUNDLES



Swiss-Chard Bundles image

A creamy cremini-mushroom filling awaits inside these savory packages, suitable as a side dish or vegetarian main course at any holiday table.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h10m

Yield Makes 12

Number Of Ingredients 8

1 bunch rainbow Swiss chard, stems and leaves separated
4 tablespoons unsalted butter
4 shallots, minced (2 tablespoons)
1 pound cremini mushrooms, stems trimmed and finely chopped
Coarse salt and freshly ground pepper
3 ounces Parmesan, finely grated (1/2 cup)
1/2 cup creme fraiche
2 large eggs, lightly beaten

Steps:

  • Reserve 6 longest chard stems; thinly slice remaining stems (you should have 2 cups).
  • Melt butter in a large skillet over medium-high. Add shallots and mushrooms and cook, stirring occasionally, until softened, 8 to 10 minutes.
  • Add sliced chard stems; season with salt and pepper. Cook until tender, stirring frequently, about 1 minute. Stir in cheese, creme fraiche, and eggs.
  • Prepare a large ice-water bath. Blanch chard leaves and reserved stems in a pot of boiling water until just tender and color brightens, about 2 minutes. Transfer to ice bath to cool; drain on kitchen towels.
  • For each bundle, place 1/4 cup mushroom mixture on a chard leaf. Fold sides in toward middle; roll up. Thinly slice each blanched chard stem into 4 pieces; use 2 to tie each bundle.
  • In batches, arrange bundles, seam-sides down, in a single layer in a steamer basket set in a pan of simmering water. Cover and steam until warmed through, 6 to 8 minutes a batch; serve.

SWISS CHARD BUNDLES



Swiss Chard Bundles image

Tired of sauteed greens, I created this unique "stuffed" side dish that features Swiss chard. A robust blend of seasonings and two types of cheese pack the tender bundles with loads of flavor.-Laurie Bock, Lynden, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 8 servings.

Number Of Ingredients 15

1 bunch Swiss chard
3 medium potatoes (about 1 pound), peeled and cubed
1 medium onion, chopped
1 tablespoon olive oil
6 garlic cloves, minced
1/4 cup white wine or chicken broth
1/4 cup minced fresh oregano
1/2 teaspoon crushed red pepper flakes
1/3 cup sour cream
1/4 cup grated Parmesan cheese
3 tablespoons shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, chopped
1/4 cup shredded Parmesan cheese

Steps:

  • Cook Swiss chard in boiling water for 2-3 minutes or until tender. Drain and pat dry. Cut out the thick vein from the bottom of eight leaves, making a V-shaped cut; set aside. (Refrigerate remaining Swiss chard for another use.) , Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until potatoes are tender. , Meanwhile, in a small skillet, cook onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the wine, oregano and pepper flakes. Bring to a boil; set aside. , Drain potatoes and mash. Stir in the wine mixture, sour cream, grated Parmesan cheese, cheddar cheese, salt and pepper. Overlapping cut ends of leaves, place about 1/3 cup potato mixture on each leaf. Fold in sides. Roll up completely to enclose filling. , Place seam side down in a greased 8-in. square baking dish. Cover and bake at 350° for 25 minutes. Sprinkle with tomatoes and shredded Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until Swiss chard is tender and cheese is melted.

Nutrition Facts : Calories 143 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 231mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

SWISS CHARD WITH GARLIC



Swiss Chard with Garlic image

This is a very simple recipe for Swiss chard. I like to use the whole vegetable but you need to saute the stems and the leaves separately as the stems take longer. This won't make a lot as the chard will wilt, so if you love chard, think about doubling the recipe.

Provided by barbara

Categories     Fruits and Vegetables     Vegetables     Greens     Chard

Time 15m

Yield 2

Number Of Ingredients 6

1 bunch Swiss chard
2 tablespoons olive oil
2 cloves garlic, minced
1 pinch red pepper flakes
salt to taste
1 squeeze fresh lemon juice

Steps:

  • Remove Swiss chard stems and cut into small pieces. Slice leaves into strips. Set both aside.
  • Heat olive oil in a skillet and saute chard stems for 3 to 5 minutes. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds. Mix in chard leaves, cover, and cook until wilted, about 2 minutes. Uncover, stir and cook for 2 minutes longer. Season with salt and squeeze lemon juice on top.

Nutrition Facts : Calories 147.6 calories, Carbohydrate 5.7 g, Fat 13.8 g, Fiber 2 g, Protein 2.3 g, SaturatedFat 1.9 g, Sodium 242.7 mg, Sugar 1.4 g

SWISS CHARD BUNDLES WITH SUN DRIED TOMATO AND RICOTTA FILLING



Swiss Chard Bundles With Sun Dried Tomato and Ricotta Filling image

This inventive appetizer has comfort food appeal with creamy ricotta and warm pine nuts used as a filling for folded Swiss chard leaves that serve as edible holders.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

1 1/2 ounces sun-dried tomatoes
1/2 cup pine nuts, toasted
2 large bunches Swiss chard
1/4 cup extra-virgin olive oil, plus more for drizzling and brushing
1 large yellow onion, finely chopped
Coarse salt and freshly ground pepper
2 cups whole-milk ricotta cheese

Steps:

  • Bring a small saucepan of water to a boil. Add sun-dried tomatoes. Remove from heat, and allow to sit 1 hour. Drain, discarding water. Coarsely chop drained tomatoes (there should be about 1/4 cup packed). Set aside.
  • Heat oven to 350 degrees. Spread pine nuts on a small baking sheet, and bake until light golden brown, about 7 minutes. Set aside.
  • Prepare an ice bath, and set aside. Line a baking sheet with paper towels. Set aside. Bring a large pot of salted water to a boil. Choose the twelve largest Swiss chard leaves. Add one leaf at a time to boiling water, and blanch for 10 seconds. Place each leaf in ice bath to cool. Transfer to prepared baking sheet to drain. Roughly chop remaining chard (there should be 4 to 5 cups). Set aside.
  • In a large skillet, heat oil over medium heat. Add onions, and cook, stirring occasionally, until translucent, about 5 minutes. Season with coarse salt and freshly ground pepper. Add chopped chard and sun-dried tomatoes. Cook until chard is wilted, about 5 minutes more. Transfer to medium bowl. Set aside to cool.
  • Add pine nuts and ricotta to chard mixture. Season with coarse salt and freshly ground pepper. Stir to combine.
  • Place a blanched leaf facedown on work surface. Cut out thickest part of stalk to about 1/3 the length of the leaf. Place a scant 1/2 cup of cheese mixture slightly off center toward bottom of leaf. Fold bottom of leaf over mixture. Fold in sides. Fold leaf over, to completely enclose contents. Repeat with remaining leaves and filling.
  • Heat a grill pan or an outdoor grill over medium heat. Brush lightly with oil. Grill packets until lightly charred and heated through, about 2 minutes per side. Drizzle with olive oil. Serve immediately.

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